Great Taste Chinese Cuisine

The chlorine-based sanitizer available for use was mixed with soap., , **Ensure chlorine sanitizers are not mixed with soap or other chemicals as it may render the sanitizer solution in effective.

1. Food handlers were not using sanitizers to carry out cleaning in between tasks., 2. Several soiled cleaning cloths were observed on the counter tops and other food contact surfaces., , **Ensure approved sanitizers mixed to adequate concentrations are available and being use by food handlers during food preparation., **Ensure soiled cleaning cloths are stored in sanitizer at all times.

The hand sink was obstructed by utensils, and the paper towel dispenser was not working properly., , **Ensure the hand sink is kept unobstructed and used for hand washing only. Have the dispenser repaired to allow for proper supply of paper towels.

Several stock pots were being stored in the staff washroom., , **Ensure no storage foods, utensils and other articles required for food preparation occurs in the washrooms.

Mouse droppings were observed below the shelves in both dry storage rooms. Recent pest control records reviewed indicated no new pest activity., , **Please have the mouse droppings safely cleaned using bleach and PPE., **Continue to monitor for pest activity.

The holder of the food safety training certificate was not available at the time of the inspection. More than five food handlers were on duty at the time., , **Ensure a certified person is on-site when more than five food handlers are working at the facility., , -The operator to have an additional staff member take an approved food safety training.

A missing light cover was observed on the fixture above the dishwashing area., , **Please have the cover replaced.

The chopping block adjacent to the dish sink and the chopping board on the steel prep table had deep grooves on the surface., , **Have the equipment resurfaced/replaced to ensure they are smooth, impervious to moisture and cleanable.

The following equipment require cleaning:, , 1. The ice machine (inside and out)., 2. The standing cooler in the kitchen., , Please have these items cleaned and sanitized.

The following areas require cleaning:, , 1. The door, door handles, floor, walls, ceiling and shelves of the walk-in cooler., 2. The door, door handles, floor, walls ceiling and shelves of the walk-in freezer., 3.The ventilation canopy filters., 4. Th wall and floor around the dish sink, grease trap and chopping block., 5. The walls, ceiling tiles and ventilation vents in the kitchen., 6. The floor below the cookline an central steel counter., , Please have the following areas cleaned. In addition, please have the front counter area decluttered, organized and cleaned.

Used and dirty rags were stored on prep tables in the kitchen., , Ensure to store these rags in a sanitizer solution in between uses.

The bottles and containers containing surface sanitizer were not label indicating their contents., , Label all containers or bottles storing a liquid.

Hoison sauce and Chee Hou Sauce were stored in open cans in the dry storage room. Labeling on the cans indicate that contents must be refrigerated after opening., , Ensure that food items are removed from cans after opening. Follow manufacture instructions regarding storage requirements., , These food items were discarded.

The chemical sanitizing dishwasher had a chlorine concentration of 0ppm., , Have the dishwasher services. Ensure that the concentration is maintained at 100ppm. Verify the concentration using chlorine testing paper.

1. There was a strainer stored in the hand sink., , Ensure that nothing in stored in the hand sink and it is always easily accessible., , 2. There was no paper towel supplied at the hand sink. , , Ensure that there is paper towel supplied in a dispenser at all times.

*REPEATED VIOLATION*, , 1. Several containers of food were stored on the floor in the walk-in cooler and storage areas or were on shelving too low to the floor, , 2. There were boxes of produce stored on the floor in the kitchen., , 3. A box of seaweed was stored on the floor in the back storage room. The box appeared to be exposed to a leak in the wall which allowed for pests to break through the packaging material and consume the seaweed., , Four bags of seaweed were decarded., , Ensure that food items are stored at least 6 inches off the floor.

*REPEATED VIOLATION*, , Observed staff personal items along food preparation/cookline (ie. cell phone, drink cups). , , Advise staff, while preparing food, they should not be handling personal items. Keep these items stored elsewhere.

1. A trolley of spices and sauces were stored underneath a plumbing line and construction materials in the back storage hall., , Ensure that food items are not stored in this area., , 2. Bowls were stored in buckets of oil and bulk food products and used as scoops., , Obtain scoops with proper handles.

Mice droppings were noted on the floors in the dry storage and equipment storage room. Also noted on food containers and cloths in the dry storage room., , Remove mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings.

There were 10 staff at the time of the inspection. None of which had a food safety certificate., , A manager must register and successfully complete an approved food safety course. All other staff members are required to take the Alberta Food Safety Basics Interactive Course

1. There was no light in the back storage room., 2. Light fixtures throughout the kitchen were out., , Install light fixture(s) in the indicated areas.

1. Wood chopping block by foodservice sink is damaged (cracked wood) and top surface is uneven. , , Replace wood chopping block, this cuting surface must be smooth and level to allow proper cleaning and sanitizing. , , 2. Cooler doors had a significant amount of food debris and dirt accumulated., , Thoroughly clean and sanitize the cooler doors., , 3. Discontinue use of cardboard/newspaper for lining surfaces.

1. Dust and grease accumulating on outer surfaces of ventilation hood and ceiling, , Ensure good thorough cleaning is done and maintained., , 2. The silicone caulking around the hand sink was extremely dirty and molded., , Replace this caulking.

1. Buildup of old grease in hard to reach areas of floors underneath cookline and between wall and stove. , 2. Clutter in storage area for front bar/cash service area, 3. Dust collecting on fan cover of walkin cooler, 4. Salt buildup along wall and wood panel next to fish tank, 5. Wire racking by dishwash area has grease/dust buildup., , Ensure that all of the indicated areas are thoroughly cleaned.

Several non-essential items and food equipment cluttered on top shelves and prep tables throughout the kitchen and front service area., , Remove unnecessary items, reorganize and keep in clean, sanitary manner.